Use the flat paddle and mix until the ingredients are totally combined. You can also mix the dough with a stand mixer. Set aside for at least 30 minutes or refrigerate up to overnight. Form into a ball and wrap in plastic wrap. It should not stick to your hands or the board while kneading. If the dough is sticky, work a bit more flour into it. Place the dough on a board and knead for 2 or 3 minutes for the dough to come together. Scrape the sides down half way through if necessary. Place the ingredients into the bowl and pulse together for 10 to 15 seconds. If you have a food processor, mixing the dough is really easy. Or you could try a couple of meatless pasta dishes… penne pasta with vodka sauce or linguini pasta with white beans which is really good. Living in Florida, we have seafood dishes quite often….like seared scallops with garlicky pasta or tomato spinach pasta with spicy shrimp or perfect creamy shrimp scampi. If you have a pasta machine, you might want to make spaghetti noodles for some of these. While we’re making pasta here, you might want to check out these recipes featuring pasta. I used all-purpose for the hand made pasta. I made 2 batches using OO for the food processor and machine made pasta. You could also combine different types of flour, especially mixing semolina with OO or all-purpose.
MaryJo was able to find some at an Italian meat and deli store and this is what I used for one batch of pasta dough. I’ve seen this referred to as “Italian OO flour.” It’s not much different than all-purpose flour and might be a little “softer” than all-purpose. Emeril Lagasse has a 100% semolina pasta recipe on his site and has this caveat, “* The more semolina a dough has, the more challenging it is to knead work it as best as you can or knead it in a standing electric mixer fitted with a dough hook.” You can use 100% semolina or use it in a blend of flours for better work-ability. It’s made from hard durum wheat and has a coarse texture to it.
As it’s name implies, it is a good all around flour for breads, pie crusts and biscuits….and pasta.įine ground semolina flour is known as pasta flour. Strong varieties of flour are used to make pasta.Īll-purpose flour has 10% to 12% gluten and is usually ground from a combination of hard and soft wheat. “Hard” or “strong” flour is high in gluten and because of this, is more elastic when worked into dough. These are the flours used to make cakes and pastry. Wheat flour comes in different varieties and are classified as either “soft” or “weak” if the gluten content is low. It is silky smooth in your mouth and has a tenderness that you don’t find in boxed pasta. If you’ve ever had fresh made pasta you’ll know how good it is…and it is so much different than dried, boxed pasta.
#Healthy fettuccine how to
I’ll show you how to do it by hand or with a pasta making machine. Making homemade fettuccine pasta is a fun project to try and the end result is tasty pasta.
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